Vegetarian Traybake

About

This easy low carb traybake makes a great Keto vegetarian Christmas recipe. Our Keto vegetable traybake is prepared with Brussels sprouts, sweet red onion, tender celery, aromatic herbs, sweet cranberries, crunchy walnuts, and finished with oozy Brie cheese. This Christmas Keto recipe is a great way to use up any festive leftovers and can be served as a side dish or light lunch option.

Can I Use a Different Cheese?

We have used rich and creamy brie to add a touch of festive decadence to our Keto vegetarian traybake. If you would like to use an alternative cheese, we suggest any soft vegetarian-friendly cheese such as goats cheese or even feta. The cheese is added to the tray after baking, so it melts a little in the warm vegetables. For this reason, we suggest a soft and creamy cheese that will soften nicely on the vegetables.

Serving Suggestions

This Keto Christmas recipe makes a great side to accompany your low carb vegetarian mains. Perfect to accompany a Keto nut roast or stuffed squash. This would also work as a light lunch served with a side of cauliflower rice. Please be sure to adjust your macros to account for any changes or additions made to the original recipe.

Ingredients

3 tablespoon brie cheese
2 ½ cup brussels sprouts, raw
2 small red onion
2 large – stalk – 11" to 12" long celery
2 tablespoon olive oil
2 tablespoon, halves walnuts
1 teaspoon thyme, dried
1 teaspoon rosemary, dried
1 tablespoon reduced sugar craisin dried cranberries by ocean spray
1 tablespoon maple flavored syrup by lakanto
¼ teaspoon salt, sea salt
⅛ teaspoon black pepper

Instructions

Preheat the oven to 400 degrees Fahrenheit. Remove any wilted outer leaves from the sprouts and slice off the tough bases. Slice any large or medium sprouts in half and keep any small sprouts whole. Peel and quarter the onions. Arrange the sprouts and onions across a shallow oven tray.
Drizzle the oil and syrup over the vegetables. Season with a good pinch of salt and pepper. Use your hands to toss the vegetables in the liquid and seasonings. Transfer the tray to the oven and bake for 10 minutes. Dice the celery into 2 inch chunks. Remove the tray from the oven. Add the celery, thyme and rosemary. Mix well to combine. Return the tray to the oven for a further 5 minutes.
Roughly chop the walnuts. Remove the tray from the oven and add the dried cranberries and walnuts. Toss to combine. Return to the oven for a further 8 minutes. The walnuts should be toasted and the vegetables tender and golden.
Roughly crumble the brie into bite-sized chunks. Scatter the cheese over the cooked vegetables. Serve hot as a side or light lunch option with cauliflower rice.